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A great recipe. Didn't change much, apart from used a gluten free flour mix with the other topping ingredients, as I am GF. Came out really well - the oats added an essential bite to the top that normally you don't get when using GF flours.

This is great! I doubled the recipe and got three pie pans worth. Per advice from other raters, I added powdered ginger, nutmeg, and salt and a ton more cinnamon to the crumble. I also used whole wheat flour and added flax meal. For the plums, I drained most extra juice and added corn starch. I used sherry instead of port.

Excellent and quick to prepare, and I"m giving four forks simply because it's EASY and fast! I used plums from my own tree and went heavy on the cinnamon and added nutmeg. Only issue was it took a longer time to bake than I'd expected -- after a solid 70 minutes it still wasn't browned on top. Took it out of the oven at that time anyway & served it for breakfast the next morning -- delicious! No issues with runniness after letting it cool overnight.

OMG...this was SO good, and easy too!
I used Pulots, because that's what I had, so I added 1 TBS corn starch because they have more juice, and a TBS. lime juice to give it a little more acidity. I put 1/4 tsp. salt in the topping, used ginger, and apple pie spice in both the topping and the filling. Didn't have Brandy so I used Grand Mariner...YUMMM!
This will be a keeper for sure!
Served it to my "jaded" family and they LOVED it.

This was so understated and delicious. I used
amaretto instead of brandy, added some almonds
and raisins and added flax to the crumble
(suggested in an earlier review). The
recipe's not too sugary and calls for just the right
amount of everything. Really divine! Terrific with
cream or creme fraiche.

Note to anyone
contemplating
significantly
cutting back on the
butter to reduce the
fat... I tried this
using just 5
tablespoons of
butter and the
topping was very
dry. You can get it
to resemble a
crumble, pieces hold
together, but they
do not come together
as a cohesive
topping as it bakes
and it does not
brown much. Not a
complete disaster,
but it would have
been smarter to
simply make a 3/4
batch of the
topping. I agree
with the suggestions
to add salt (large
pinch) and (at
least) double the
cinnamon. Our plums
were more tart than
sweet and using 1/3
+ 1/3 cup sugar left
us a very tart dish.
That was ok for us,
but wouldn't have
suited many people's
dessert taste.

This is my staple Summer entertaining
dessert. I have made this a dozen times or
more. Guests always ask for the recipe.
When I make it, I usually double the topping
and make sure that the plums I use aren't
too juicy. The really juicy plums do make the
dish too liquid. I also add blueberries on
occasion, which add a little flavor and
color. This is a very easy recipe to
prepare. Enjoy!!

Particularly good with Italian prunes -- but, as usual, everybody's favorite part was the topping. I added extra cinnamon, nutmeg, cloves, and a little ginger to liven everything up. Also let the cut plums rest in a bowl with some brandy (I used Calvados because it was handy) and some sugar to draw out the juices. Very nice.

As we speak the crumble is in the oven. I doubled it as we have tons of plums in the sunny okanagan. Decided to use whole wheat flour added 3tblsp of flax meal, added the salt as suggested and more cinnamon but did'nt have brandy or port so I used prune juice and pure maple syrup. I hope it turns out if not I will make it the proper way, some times you just have to improvise. Starting to bake & bubble and smells wonderful can hardly wait to taste it. Absolutly Delish, would'nt change a thing untill the next time I make it and don't have all the ingredients. Gals gotta do what a gals gotta do!

I was looking for a recipe to make use of a surplus of plums and peaches that I had and this worked great! I mixed the plums and peaches together and it was delishious. I also quadrupled the cinnamon and added a little extra sugar because we are very fond of cinnamon. It was easy and very very yummy.

At last, something to use up our plums besides making jelly. Similar to my mother-in-law's recipe - both versions are great homey comfort food desserts (and breakfast, if you have make enough to have left-overs!). Watch the sugar and adjust for tart plums or sweet plums.

This was the best crumble/crisp type recipe I have ever made (and I've been making these dishes for 40 years). It came out perfectly and warm from the oven with Haagen Daz vanilla was sublime. Only suggestion: I added a pinch of salt to the topping. Do try this.